Moulded Praline

Created by

  • Sang Kyun JeongSouth-Korean finalist at World Chocolate Masters 2015, works at Lotte Hotel Seoul
level 3

Recipe components

Used products

Omija Jelly

PreparationIngredients
Preparation

Boil together 150 g of omija juice and 75 g of sguar.
Mix together the remaining sugar and pectin, and add it to omija mixture.
Boil until mixture coagulates in ice water.
Cool mixture and blend together with the rest of the  omija juice in food processor.

Ingredients
  • 170g
    omija juice
  • 115g
    sugar
  • 2g
    pectin

White Chocolate Caramel

PreparationIngredients
Preparation

Caramelise sugar and pour onto heated cream. Boil together with vanilla bean.
Pour over chocolate and mix well.
Mix with omija juice and lemon juice.

Ingredients
  • 110g
    cream
  • 75g
    sugar
  • 40g
    omija juice
  • 8g
    lemon juice
  • 1bean(s)
    vanilla bean
  • 150g
    Zéphyr™

Pistachio Ganache

PreparationIngredients
Preparation

Boil together cream and invert sugar.
Pour over chocolate and mix well.
Mix in pistachio paste.

Ingredients
  • 84g
    cream
  • 130g
    Alunga™
  • 24g
    invert sugar
  • 27g
    pistachio paste